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Saturday, October 20, 2018

Recipes | Bosnian Recipes

Bosnian Recipes for Bosnian spinach pie (zeljanica), Bosnian Pot, Tufahije and Cevapi, grilled lamb and beef meatballs

Bosnian spinach pie (zeljanica)

  • 1 package filo pastry
  • 2 bags washed fresh spinach
  • 2 eggs
  • 1/4 cup sour cream
  • 1/2 lb ricotta or cottage cheese
  • olive oil
  • 1 1/2teaspoons salt
  • milk
  • plain yogurt (optional)

Preheat oven to 350F. Wash and drain spinach. Chop spinach and put in a big glass bowl. Add salt and mix with hands. Leave for about 10 minutes and then drain the excessive water. Mix together eggs and sour cream and add to spinach. Add cheese to the mixture. Grease a baking pan. Take filo sheets and lay them on a dry surface. (While adding the filling, you may wish to cover the sheets with a dry towel and then a damp one to keep it from drying out or flaking.) Place one sheet of pastry into the pan and cut away excess. Brush with oil, using either your hands or a pastry brush. Repeat for 6 or 7 layers. Add a skim of filling and spread evenly. Repeat until the pie reaches the top of the pan or you run out of ingredients, but make sure you finish with the pastry on top. Place pie in the oven, uncovered, for about 35 minutes. Pour on top of the pie while it is baking, 1/4 cup sour cream blended with 0.125 cup of milk. Bake for another 15 minutes. This dish can be served warm or room temperature. It is traditionally served with yogurt.


Cevapi - grilled lamb & beef meatballs

Cevapi are Bosnia 's snacks of choice. The combination of different meat gives it subtle and alluring flavour.

  • 1 tbsp lard or butter
  • 1/2 yellow onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 lb lean lamb
  • 1 lb lean beef
  • 1 egg white, lightly beaten
  • 1tbsp sweet paprika
  • 2 tbsp onions, finely chopped

Heat the butter or lard in a small frying pan and when it starts to foam add the onions and garlic. Fry stirring occasionally, until soft, for around 6 to 8 minutes. Meanwhile, mix the lamb, beef, egg and spices in a bowl. When ready, add the onion and garlic mixture. Mix well. Shape into small cylinders, approximately 1" x 2" and arrange in a plate. Cover with plastic wrap, wax paper or a towel and refrigerate for one hour or longer to let the flavours settle and the mixture become firm. Grill or pan fry in medium heat until done to your preference. Serve sprinkled with chopped onions and accompanied with pita bread.


Bosnian Pot

  • 3 lb lamb or beef, cut into cubes
  • 1 cup finely chopped onion
  • 1 tbsp finely chopped garlic
  • 1 cup finely chopped parsley
  • 1/4 cup finely chopped celery leaves
  • 1 tbsp salt
  • 2 tsp pepper
  • 3 bay leaves
  • 1/2 cup butter
  • 1 cup sliced carrots
  • 1 cup chopped kohlrabi
  • 1/2 cup chopped parsley root
  • 1/2 cup chopped celery root
  • 1 cup green beans, cut into 1" pieces
  • 2 red bell peppers, seeded and cut into squares
  • 2 cups tomatoes, peeled, seeded and quartered
  • 3 cups potatoes, cut into cubes
  • 2 leeks, cleaned and cut into 1/2" slices
  • 1 cup coarsely chopped cabbage
  • 1/2 tsp hot paprika or cayenne, or to taste
  • 6 cups water
  • 1/4 cup vinegar

Preheat the oven to 350F. Rinse the meat and put in a colander to drain. Combine the onion, garlic, parsley, celery leaves, salt, pepper, and bay leaves. Melt the butter in a large, oven-proof stew pot, and then put alternate layers of vegetables and meat, sprinkling some of the onion/garlic/parsley combination on top of each layer. Combine the water and vinegar, and pour it into the pot. Cover the pot with a lid or aluminium foil, and bake until everything is tender, about 3 hours.


Tufahije

  • 6 cooking apples
  • 2 cups of walnuts, finely chopped
  • 1/2 cup sultanas (or raisins)
  • 2 1/2 cup sugar
  • whipping cream, whipped

Peel and core the apples. Mix the walnuts and sultanas. Arrange apples on a baking dish, and fill cavities with the walnut mixture. Dissolve the sugar in water and pour over the apples. Cook until the apples are soft but not soggy! Serve cold with whipped cream.

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